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Aroma, crunchiness and creaminess are the three musketeers of this joyful combination! Mmm… well – enjoy!
I cut the fennel lengthwise into 4 parts. I blanch them and sauté in olive oil on all sides.
I slice the zucchini thinly and sauté them in melted non-diary butter by choice, until golden brown. I add chopped herbs and stew for a minute or two. I season with salt and puree it.
I peel the carrots, grate finely and sauté in butter. I add rice cooking cream, season with salt and cook for a few minutes. Just before serving I sprinkle chopped herbs to the sauce.
Be in-joy and repeat:
My life is a pure joy.
Your Chef Kamala
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